Roasted Quince with Cinnamon and Orange

(pic: couscous-consciousness)

Ingredients :

1.5 kg quinces, peeled, cored and cut into eights, cores and peeled reserved
juice of 2 lemons
600 ml water
1 orange, zest removed in wide strips with a potato peeler, plus juice
400 gr caster sugar
1 stick cinnamon
double cream, to serve
How To Make :

1. Preheat conventional oven to 90 Celcius Degree or 194 Fahrenheit Degree

2. Squeeze quince piece with lemon juice to avoid browning. Wrap and tie quince peel and cores in a piece of muslin, the place in a stainless steel saucepan with water, orange juice and zest, sugar and cinnamon. Bring to boil, then simmer over medium heat for 15 minutes or until syrupy. Remove and discard muslin bag, reserving zest and cinnamon stick.

3. Place quince piece in a shallow baking dish just large enough to fit them all snugly. Add enough syrup (including reserved orange zest and cinnamon stick) to come three-quarters of the way up the sides of the quinces, then cover closely with a piece of baking paper cut to fit inside the dish.

4. Roast for 8 hours, turning quince pieces occasionally; the quince will become tender and the most beautiful deep ruby color and the pan juices syrupy. If not, increase the temperature to 120 Celcius Degree or 250 Fahrenheit Degree for the final hour of cooking.

5. Serve with double cream.

*Serve 6
(Source : Maggie's Kitchen by Maggie Beer)